Protein-rich, low-calorie food preparation for pizza-type products and the preparation method thereof

ABSTRACT

The invention relates to a protein-rich, low-calorie food preparation in the form of round, oval, rectangular or square garnished dough for the production of products that imitate or resemble traditional pizza-type products. The inventive preparation is characterised in that it contains in percentages expressed in weight of the commercial product:—a total protein content (measured in N×6.25) of between 8.5 and 28%, preferably between 10 and 20% and, better still, between 10 and 18%;—a carbohydrate content of between 11 and 29%, preferably between 11 and 20% and, better still, between 12 and 18%;—a lipid content of between 1 and 10%, preferably between 1.5 and 7% and, better still, between 2 and 6%—a water content of between 10 and 40%; and a caloric value of between 90 and 200 Kcal per 100 g and preferably between 130 and 180 Kcal per 100 g.

[0001] The present invention concerns a food preparation in the form ofa round, oval, rectangular or square dough with topping, which may beprovided at room temperature (packaging under a controlled atmosphere,for example) or in a deep-frozen state. This food preparation isintended to be baked or simply heated at the time of consumption, inorder to obtain products imitating or resembling traditional pizza-typeproducts, and is characterized by a high content of proteins and a lowcontent of carbohydrates and of lipids. It is therefore both rich inprotein and low in calories.

[0002] Traditional pizza-type products are, par excellence, productswhich are difficult to integrate into a diet because they contain a highlevel of lipids and carbohydrates, which markedly restrict theirconsumption.

[0003] While it is evident that consumers are increasingly mindful oftheir physical appearance and that they do not therefore wish to gainweight, it is also true that they nevertheless wish to continue to enjoyeating, that is to say by eating tasty products to satiety. They aretherefore increasingly led to turn to multiple so-called “slimming”diets which are most generally characterized by a lower daily calorieintake, obtained by a lower quantity of ingested foods which is mostoften associated with a reduction in the content of lipids.

[0004] Unfortunately, these diets are difficult to adhere to over a longperiod and cause a loss of weight linked to a loss of muscle mass. Alack of skin tone and elasticity, and a physical and intellectualasthenia are then observed. In addition, people strictly following thesediets do not eat as much as they would like to and therefore suffer fromhunger and feel frustrated.

[0005] A need therefore exists to have diet products which, while beinglow in calories, do not cause the harmful consequences indicated aboveand which allow the consumer to follow a diet with pleasure, that is tosay which allow them to eat to satiety and to lose their fatty mass,without this being at the expense of their lean mass.

[0006] It is recognized that it would be necessary to provide the body,during these periods of calorie reductions, with a higher supply ofproteins of high nutritional and biological value.

[0007] However, this additional constraint further complicates theexercise of formulating food compositions which are, at the same time,low in calories, industrializable, organoleptically satisfactory, stablefrom the point of view of aging and which are easy to prepare, withoutadding fat.

[0008] This is even more arduous in the case of pizza-type productsbecause the dough base should satisfy many requirements both in terms ofmanufacturing constraints and in terms of the organoleptic, visual andtextural characteristics (permeability, absorbability, softness,coloration in particular) of the product.

[0009] It is indeed known that the manufacture of such a pizza-typeproduct comprises a number of steps such as:

[0010] kneading,

[0011] forming on a forming machine,

[0012] successive laminations,

[0013] automated or manual handling,

[0014] deposition of the topping,

[0015] cooking

[0016] which must each correspond to well defined conditions.

[0017] Thus, the kneading should lead to a nonsticky and elastic dough.As for the forming on a forming machine, it should be carried outwithout sticking to the equipment.

[0018] It should in particular be possible to properly work the doughbase at the level of the laminating operation. It should indeed besufficiently resistant and elastic to be able to undergo lamination in agiven direction, possibly a turning over, and then a second laminationin the transverse direction. Neither tearing nor retraction should beobserved, the edges of the galette formed should be as regular aspossible and remain substantially flat on resting, all the more so sincethe galette in question is generally still handled, manually orautomatically, after the laminating operation, before deposition of thetopping.

[0019] The deposition of this topping also brings about very strictrequirements in terms of the texture of the dough base: the toppingshould indeed not be able to pass through the dough base, nor be toohighly absorbed. It should therefore remain at the surface withoutexcessively impregnating the galette.

[0020] Finally, in terms of the cooking, the dough should remaincream-colored or light-beige in color while exhibiting pronouncedcooking marks. This is extremely difficult to obtain when the proportionof proteins is too high, because proteins tend to lead to a brick-redcolor.

[0021] Moreover, it is also necessary to ensure that the dough does notrise excessively and does not bulge. As regards the topping itself, itshould also satisfy a number of desiderata. It should thus contain ahigh protein content, without the color and the texture being toomodified as a result compared to those of a traditional pizza, and whilebeing organoleptically satisfactory.

[0022] Moreover, the texture after cooking should resemble that of atomato puree without there being excessive smoothing or sticking becauseof the high protein content.

[0023] All these constraints are obviously very specific to pizza-typeproducts and have nothing in common with those required for atraditional bread-type product.

[0024] However, the Applicant has the merit of having succeeded indeveloping, after numerous trials, a food preparation which, onceprepared, gives products resembling or imitating traditional pizza-typeproducts and which are at the same time rich in proteins, low incalories, organoleptically satisfactory, stable from the texture pointof view, and easy to prepare.

[0025] Said food preparation is provided in the form of a fresh,deep-frozen, precooked or cooked preparation. Although it is possible toprovide this preparation in the form of a separate dough and a separatetopping, the reconstitution of the pizza-type product then beingdirectly carried out at the time of the final step of the preparationbefore consumption, it is preferable to provide it in the form of apreparation with topping, that is to say already comprising the topping.Most generally, the preparations in question are provided in a precookedor cooked form, at room temperature (the packaging being most generallycarried out under a controlled atmosphere) or in a deep-frozen form,requiring a cooking or heating step before consumption.

[0026] The preparation with topping is characterized in that it has, thepercentages being expressed by weight on the commercial product:

[0027] a total protein content (measured as N×6.25) of between 8.5 and28%,

[0028] a carbohydrate content of between 11 and 29%,

[0029] a lipid content of between 1 and 10%,

[0030] a water content of 10 to 50%,

[0031] a calorific value of between 90 and 200 Kcal per 100 g.

[0032] Preferably, the food preparation according to the invention has:

[0033] a total protein content (measured as N×6.25) of between 10 and20%, preferably between 10 and 18%, and still more preferably between 10and 16%,

[0034] a carbohydrate content of between 11 and 20%, preferably between12 and 18%, and still more preferably between 12.5 and 16%,

[0035] a lipid content of between 1.5 and 7%, preferably between 2 and6%, and still more preferably between 2 and 5%,

[0036] a water content of 10 to 40%.

[0037] The total calorific value of the commercial product is preferablybetween 130 and 180 kcal/100 g, and still more preferably between 130and 170 kcal/100 g.

[0038] The food preparation according to the invention is alsocharacterized in that its chemical value is greater than 100. It isrecalled that the expression chemical value is understood to mean theproduct by 100 of the smallest of the quotients obtained by dividing,for each of the essential amino acids or groups of essential aminoacids, the quantity present in 100 g of product by the correspondingquantity present in 100 g of protein serving as reference, the latterbeing characterized by the following contents expressed relative to 100g: L isoleucine 4 g L leucine 7 g L lysine 5.5 g DL methionine + Lcystine 3.5 g L phenylalanine + L tyrosine 6 g L threonine 4 g Ltryptophan 1 g L valine 5 g

[0039] The proteins used for constituting the food preparation inaccordance with the invention may be of animal and/or plant origin.

[0040] For the dough base, it is preferable to use, as essential sourceof proteins (other than those obtained from flour) milk proteins, suchas caseine, caseinates, total milk protein, lactalbumin, whey. Totalmilk protein is preferably used. It is also possible to add gluten,especially from wheat, and textured proteins, especially extrudedsoybean proteins.

[0041] As regards the topping, it is preferable to use extrudedproteins, in particular vegetable proteins such as soybean. Thesetextured proteins have the advantage of binding to the tomato pureewithout denaturing it and without changing its color too markedly.

[0042] The topping/tart base weight ratio is generally between 1/3 and1/1, preferably between 1.5/3 and 2.5/3, and still more preferably inthe region of 2/3.

[0043] As carbohydrates, it is possible to use flours of any origin, anytype of starch, of any origin, whether native or modified, in particularcorn starches and wheat starches, and sugars and polyols.

[0044] As lipids, it is preferable to use fat from copra, palm, soybeanor sunflower in powdered or liquid form.

[0045] Of course, the preparation in accordance with the invention mayalso contain other conventional ingredients such as flavorings, salt,thickeners, amino acids, spices, condiments, taste enhancers,preservatives, colorings, vitamins, minerals, soluble or insolublefibers such as in particular insulin or glucose or fructose polymers,emulsifiers, leavening powders or yeasts and intense sweeteners.

[0046] The topping may contain, in addition, vegetable, fresh ordeep-frozen meat, fresh or deep-frozen fish, cheese or fruit pieces,puree or powder.

[0047] According to a preferred embodiment of the invention, thepreparation with topping according to the invention contains:

[0048] from 2 to 10%, preferably from 2.3 to 10%, and still morepreferably from 2.3 to 9.5% of milk proteins, total milk proteins beingpreferred,

[0049] a flour, preferably wheat flour, in a quantity generally ofbetween 13 and 35%, preferably between 13 and 25%, and still morepreferably between 13 and 22%,

[0050] a leavening agent, such as baker's or brewer's yeast, thisleavening agent being most generally present in a quantity of between0.1 and 1.2%, preferably between 0.1 and 1.1%, and still more preferablybetween 0.15 and 1%,

[0051] tomato, preferably in puree form, in a quantity of between 15 and35%, preferably between 16 and 34%,

[0052] vegetable and/or animal proteins, in particular soybean proteinsand in particular in textured form, in a quantity of between 1 and 20,preferably between 1 and 15, and still more preferably between 1 and10%.

[0053] For its preparation, water is added in a quantity of 10 to 30%,preferably 12 to 30%, and still more preferably 15 to 27%, which leadsto a final moisture of about 10 to about 50%, preferably of about 10 toabout 40%, on the finished product.

[0054] The subject of the invention is also the method for making thefood preparation according to the invention.

[0055] This method comprises the following steps:

[0056] weighing the ingredients for the dough base, these being mostgenerally in powdered form,

[0057] mixing said ingredients,

[0058] adding a chosen quantity of water to a kneader-type apparatus,and kneading for a defined time, generally of between 5 minutes and 30minutes, preferably between 10 minutes and 20 minutes,

[0059] optionally adding an additional quantity of water, and mixing,

[0060] forming dough pieces, in particular on a forming machine-typeapparatus,

[0061] resting the dough pieces thus formed, for example by passing ontoa swing-tray,

[0062] laminating operation, the latter most generally comprisingseveral successive laminations, and optionally cutting

[0063] weighing of the various ingredients of the topping, and thenmixing said ingredients, optionally accompanied by grinding,

[0064] depositing the topping thus prepared on the laminated andoptionally cut dough, and spreading the topping over substantially theentire surface of the tart base, up to 1 cm from the edge approximately,

[0065] depositing the other ingredients in pieces and grated cheese onthe dough,

[0066] cooking, preferably on wood fire, for a sufficient time to obtainthe desired coloration,

[0067] optionally deep-freezing,

[0068] individually packaging the products with topping thus obtained,and placing in boxes.

[0069] Preferably, the various ingredients for the preparation of thedough base are mixed in the following order of introduction:

[0070] 1) flour, protein, oil, leavening agent of the brewer's yeasttype,

[0071] 2) mixing of the powders,

[0072] 3) adding most of the water to the kneader,

[0073] 4) mixing, generally for 5 minutes to 30 minutes,

[0074] 5) adding the remainder of the water,

[0075] 6) mixing, for 5 minutes to 15 minutes, preferably of the orderof 10 minutes approximately,

[0076] 7) adding salt, and then mixing further for about 5 minutes.

[0077] The dough pieces, generally formed on a forming machine,preferably have a weight of about 200 grams, and the passage onto theswing-tray, in order to ensure a rest time for the dough, lasts forabout 5 minutes to 30 minutes. The cooking on wood fire is generallycarried out for 50 seconds to 2 minutes, and preferably for about 1minute.

[0078] The preparation, for consumption, of the pizza-type products thusprepared is generally carried out by heating in a traditional oven.

[0079] The invention will be understood more clearly with the aid of thefollowing examples which are given purely by way of illustration.

EXAMPLES

[0080] Several tests for the making of dough base and topping werecarried out with the aid of the ingredients presented in Table 1 below.TABLE 1 INGREDIENTS TEST 1 TEST 2 TEST 3 DOUGH BASE Wheat flour 55 77.0473.08   92.8 Total milk protein PL 80 34.06 32.31   21.88 (Triballat)Salt  2.71  2.57   2.76 Sunflower oil  2.17  2.06   1.38 Yeast  2.71 2.57   2.87 Water 81.31 87.41 78 TOPPING Tomato 151.84  151.84   107.8Extruded soybean protein 0   0     19.5 (Markal) Spices 0   0    1Mushroom 100    100    55 Total milk protein PL 80 20.51 20.51  0(Triballat) Whey protein WPC90 27.65 27.65  0 (Triballat) Cheese 0   0  53 Diced chicken 0   0   53 Water 0   0   11 Total 500 g  500 g   500 gProteins (per 100 g of 15.97 15.61   12.9 product) Carbohydrates (per100 g of 12.68 12.10   15.13 product) Lipids (per 100 g of  1.11  1.07   4.26 product)

[0081] The following remarks may be made in relation to these tests:

[0082] Test 1: the dough in the kneader is too dry and brittle. It doesnot withstand lamination. To improve the elasticity of this dough, it isnecessary to increase the water and reduce the addition of proteins inrelation to the flour.

[0083] Test 2: the color of the topping is very pale in relation totraditional toppings. This color is due to the presence of milk proteinsmixed with tomato. The taste is also too acrid and bitter.

[0084] Test 3: the incorporation of extruded proteins into the tomatoconfers on the pizza a satisfactory and novel “bolognese” type taste.The protein and flour level is reduced in order to obtain an elasticdough whose edges are smooth, non-crackled and continuous.

[0085] A pizza-type product is then obtained, after cooking in atraditional domestic oven type apparatus for about 15 minutes, which istexturally, visually and organoleptically satisfactory, while being lowin calories and rich in proteins.

1. A protein-rich and low calorie food preparation in the form of adough with topping, for making products imitating or resemblingtraditional pizza-type products, characterized in that it has, thepercentages being expressed by weight on the commercial product: a totalprotein content (measured as N×6.25) of between 8.5 and 28%, acarbohydrate content of between 11 and 29%, a lipid content of between 1and 10%, a water content of 10 to 50%, a calorific value of between 90and 200 Kcal per 100 g.
 2. The food preparation as claimed in claim 1,characterized in that it has, the percentages being expressed by weighton the commercial product: a total protein content (measured as N×6.25)of between 10 and 20%, preferably between 10 and 18%, and still morepreferably between 10 and 16%, a carbohydrate content of between 11 and20%, preferably between 12 and 18%, and still more preferably between12.5 and 16%, a lipid content of between 1.5 and 7%, preferably between2 and 6%, and still more preferably between 2 and 5%, a water content of10 to 40%, a calorific value of between 90 and 200 Kcal per 100 g. 3.The food preparation as claimed in either of claims 1 and 2,characterized in that it comprises a flour, preferably wheat flour, in aquantity of between 13 and 35%, preferably between 13 and 25%, and stillmore preferably between 13 and 22%, these percentages being expressed byweight on the commercial product.
 4. The food preparation as claimed inany one of claims 1 to 3, characterized in that it has a milk proteincontent of 2 and 10%, preferably between 2.3 and 10%, and still morepreferably from 2.3 to 9.5%, these percentages being expressed by weighton the commercial product.
 5. The food preparation as claimed in any oneof claims 1 to 4, characterized in that it contains a leavening agent,preferably baker's or brewer's yeast, in a quantity of between 0.1 and1.2%, preferably between 0.1 and 1.1%, and still more preferably between0.15 and 1%, these percentages being expressed by weight on thecommercial product.
 6. The food preparation as claimed in any one ofclaims 1 to 5, characterized in that it contains tomato, preferably inpuree form, in a quantity of between 15 and 35%, and preferably between16 and 34%, these percentages being expressed by weight on thecommercial product.
 7. The food preparation as claimed in any one ofclaims 1 to 6, characterized in that it contains vegetable proteins, inparticular from soybean and in particular in textured form, in aquantity of between 1 and 20%, preferably between 1 and 15%, and stillmore preferably between 1 and 10%, these percentages being expressed byweight on the commercial product.
 8. The food preparation as claimed inany one of claims 1 to 7, characterized in that a quantity of water ofbetween 10 and 30%, preferably between 12 and 30%, and still morepreferably between 15 and 27%, is added for its preparation.
 9. The foodpreparation as claimed in any one of claims 1 to 8, characterized inthat the total calorific value of the commercial product is between 130and 180 Kcalories per 100 g, and preferably between 130 and 170Kcalories per 100 g.
 10. The food preparation as claimed in any one ofclaims 1 to 9, characterized in that its chemical value is greater than100.
 11. The food preparation as claimed in any one of claims 1 to 10,characterized in that the milk protein is a total milk protein.
 12. Thefood preparation as claimed in any one of claims 1 to 11, characterizedin that the topping comprises tomato puree, extruded proteins, vegetableand/or meat and/or fish pieces.
 13. A method for making a foodpreparation as claimed in any one of claims 1 to 12, characterized inthat it comprises the following steps: weighing the ingredients for thedough base, mixing said ingredients, adding a chosen quantity of waterto a kneader-type apparatus, and kneading for a defined time, generallyof between 5 minutes and 30 minutes, preferably between 10 minutes and20 minutes, optionally adding an additional quantity of water, andmixing, forming dough pieces, in particular on a forming-machine typeapparatus, resting the dough pieces thus formed, laminating operation,the latter most generally comprising several successive laminations, andoptionally cutting, weighing of the various ingredients of the topping,and then mixing said ingredients, optionally accompanied by grinding,depositing the topping thus prepared on the laminated and optionally cutdough, and spreading the topping, depositing the other ingredients inpieces and grated cheese on the dough, cooking, preferably on wood fire,for a sufficient time to obtain the desired coloration, optionallydeep-freezing, individual packaging of the products with topping thusobtained.
 14. The method as claimed in claim 13, characterized in thatthe dough pieces have a weight of about 200 grams, and in that the doughrest time lasts for about 5 minutes to 30 minutes.